How to Make Danish Rye Bread (Rugbrød) At Home!

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a nutty flavor, while whole wheat is more economical.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is convenient, and yeast is a budget-friendly option.

malt extract

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is a cost-effective alternative.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides creaminess, while milk with vinegar is a simple substitute.

Add yeast to lukewarm water, stir to dissolve, and set aside.

In a stand mixer bowl, combine sunflower seeds, flax seeds, cracked wheat, and dark rye flour, stirring to combine.

Pour in the yeast mixture and buttermilk, then add Greek yogurt and stir to combine.

In a separate bowl, whisk together whole wheat flour, all-purpose flour, and salt.

Gradually add the flour mixture to the stand mixer while kneading with the dough hook for about 10 minutes until all dry spots are hydrated.

Let the dough rise in a warm place for about 1 hour.

Shape the dough and press it into a lined large loaf pan, ensuring no air holes remain.

Poke holes in the top of the dough, cover it, and let it rise for another 30 minutes.

Preheat the oven to 390°F (199°C).

Brush water on top of the dough, sprinkle with sunflower seeds, and bake at 320°F (160°C) for about 1 hour and 10 minutes.

Remove from the oven and let cool completely on a cooling rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens